Vermouth is an aromatized, fortified wine. Originating in Turin, Italy, in the mid- to late 18th century, it's now primarily produced in Italy, France, and Spain. To be considered vermouth in the EU, it must contain wormwood. The word 'vermouth' even comes from the German word "wermut," meaning wormwood. US regulations are less strict, not requiring wormwood.
The base of vermouth is neutral grape wine or unfermented wine must. Each producer then adds alcohol and a proprietary mix of botanicals like aromatic herbs, roots, bark, spices, and other flavorings. These botanicals can include cloves, cinnamon, citrus peel, cardamom, and more. The alcohol content typically ranges from 14.5% to 22% ABV. After being flavored and fortified, the vermouth is sweetened with cane sugar, caramelized sugar, or grape juice.
Historically, the main types were sweet and dry, but now include extra-dry white, sweet white (blanc or bianco), red (rosso), amber, and rosé. Sweet vermouths usually contain 10–15% sugar, while dry vermouths generally have less than 4%. Vermouth is a key ingredient in cocktails like the Martini and Manhattan. It can also be enjoyed as an aperitif or used in cooking as a substitute for white wine. Once opened, vermouth should be stored in the refrigerator and consumed within a month or two to prevent oxidation.
